CINNAMON RICOTTA CRESCENT TWIST
Sometimes it just really feels like you cannot take a breath.
And in those times it is important to remember shortcuts. I love making dough from scratch, but every once in a while I need an assist from the Pillsbury Doughboy.
This crescent twist is one of the easiest things I have made for my blog. I started with Pillsbury’s crescent rolls, I added 4 ingredients and in about 30 minutes I had a beautiful twist to share with my sister for breakfast.
The crescent dough is flaky, buttery and a tad bit salty, so I decided to add the simple glaze to help add a bit of morning sweetness. Only two more ingredients and about 5 extra minutes!
It is so satisfying to tear off a piece and see the buttery layers (that you didn’t spend hours laminating) and taste the delicious ricotta, honey and cinnamon. It’s like as if a croissant and a cheese danish had a cinnamon-y baby!
So, shout-out to you Pillsbury Doughboy, you made my morning by making it easy.
Cinnamon Ricotta Crescent Twists
Makes 1 large twist , about 6 servings
- ¼ cup whole milk ricotta
- 1 ½ tablespoons honey
- 1 teaspoon cinnamon
- ⅛ teaspoon vanilla extract
- 1 package Pillsbury Original Crescent Rolls
- ½ cup powdered sugar
- 1 teaspoons milk
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- In a medium mixing bowl whisk ricotta, honey cinnamon and vanilla extract together until combined.
- Open the package of crescent rolls and place onto a clean, cool work surface. If the surface is too warm, the dough will get sticky and be hard to handle. Cut crescent rolls in half lengthwise so that you have 2 even portions.
- Unroll crescent rolls and press the perforations with your fingertips to close. Spread the mixture onto the center of each half, leaving about 1 inch on the long ends. Roll the dough into a tight log and press along the seam to seal.
- Make a cut along the center of each log and open slightly to let a bit of the cinnamon ricotta mixture spill out.
- Take the ends of each log and twist together tightly by crisscrossing each log over each other. Spiral the twisted dough into a tight circle. Place the dough onto lined baking sheet.
- Bake crescent twist for 20 to 25 minutes, or until golden brown.
- To make the icing, sift powdered into a small mixing bowl. Add milk and whisk until smooth. Add additional milk, 1 teaspoon at a time if a thinner icing is desired. Spoon the icing over the crescent twist.